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Publix Simple Meals

Hearty Grilled Steak Salad With Summer Fruit Trifle

Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Preheat grill

-- Begin to marinate steak; prepare trifle and chill - 10 minutes

-- Grill steak and complete salad - 25 minutes

Hearty Grilled Steak Salad


1/2 cup red wine vinegar/olive oil vinaigrette, divided large zip-top bag

1 1/2 lb grilling steaks (such as top sirloin, ribeye, or strip)

1 bag spring mix salad blend (5-7 oz)

1 seedless cucumber

1 pint grape tomatoes

1 cup fresh sugar snap peas (snip ends, if needed)

4 ounces fresh pre-sliced mushrooms

2 ounces pre-sliced red onions (2-3 slices)

1/2 cup garlic ginger wonton strips


1. Preheat grill on medium-high. Place 1/4 cup of the vinaigrette in a large zip-top bag. Add steaks (wash hands); seal bag tightly and squeeze to evenly coat steaks. Let stand 10 minutes to marinate.

2. Place meat on grill (wash hands) and discard remaining marinade; close lid (or cover loosely with foil). Grill 4-8 minutes on each side, depending on thickness, or until internal temperature reaches 145°F (for medium-rare). Grills vary widely. Use a meat thermometer to accurately ensure desired doneness; adjust time as needed.

3. Meanwhile, place spring mix in salad bowl; rinse all vegetables. Cut one-half of the cucumber into bite-size pieces; add to salad with tomatoes and sugar snap peas.

4. Cut steak diagonally into very thin slices and arrange over salad. Top with mushrooms, onions, and wonton strips. Drizzle with remaining 1/4 cup vinaigrette over salad and serve.

Summer Fruit Trifle


1 (16-ounce) Bakery loaf pound cake

1/2 cup strawberry syrup, divided

2 fresh (or frozen) peaches (rinsed)

6 (4-ounce) cups prepared banana (or vanilla) pudding

1 cup fresh (or frozen) raspberries (rinsed)

2 cups frozen whipped topping, thawed


1. Cut one-half of the pound cake into slices and cut into small cubes; place in trifle or dessert bowl. (Reserve other half of pound cake for another use.) Drizzle with 1/4 cup of the strawberry syrup.

2. Slice peaches in half, remove pit and cut into bite-size pieces; arrange evenly over bread cubes. Spoon pudding over peaches, using back of spoon to level pudding.

3. Sprinkle raspberries over pudding. Drizzle with remaining 1/4 cup strawberry syrup. Spoon whipped topping over raspberries. Cover and chill until ready to serve. (Makes 6 servings.)

Aprons Advice

-- A trifle tastes best when the ingredients have time for flavors to blend, so this one can be made a day ahead.

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Hearty Grilled Steak Salad

CALORIES (per 1/4 recipe) 325kcal; FAT 10g; CHOL 91mg; SODIUM 1111mg; CARB 16g; FIBER 3g; PROTEIN 39g; VIT A 38%; VIT C 36%; CALC 13%; IRON 24%

Summer Fruit Trifle

CALORIES (per 1/6 recipe) 420kcal; FAT 15g; CHOL 30mg; SODIUM 310mg; CARB 66g; FIBER 2g; PROTEIN 6g; VIT A 8%; VIT C 15%; CALC 15%; IRON 6%

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